Tuesday, July 28, 2015
My favorite eggplant is the striped eggplant. They have a sweeter flavor than usual.
What is a striped eggplant?
Now that you know a little more about this variety, let me share my simple Italian inspired recipe to cook and serve it.
2 small variegated eggplants (Caliope)
2 tsp salt
1/3 or more c of olive oil
2 medium size tomatoes (chopped coarsely)
1 big clove of garlic
Fresh basil (about 10 leaves)
Premium olive oil at the end
Freshly grated Parmesan cheese
First cut off the stem of the egg any. Then cut the eggplant lengthwise about 5 slices per eggplant.
Sprinkle the sliced eggplant with salt all over. Let it sit for a couple of minutes and then wipe it well with paper towel.
Heat olive oil a batch at a time and fry the eggplant till golden in each side. Drain and pat well with paper towel.
When all done, mince the garlic and stir fry in a separate pan (I used a wok) till softened beginning to get golden; then, add the chopped tomatoes.
I keep a pot of organic basil plant over my window so I can cut off fresh basil when I need it.
If you want to be a vegetarian for the night, have double servings of this like I did tonight.
I buy my produce mostly from Whole Foods. And no, I am not a paid advertisement for them, I just like shopping at their grocery store because I feel safe that my food do not have harmful carcinogenic pesticides.